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All public Recipes -> Dinner -> Vegetarian Chili with Rice

Vegetarian Chili with Rice

By: M B.

Description:
Time:	1 hr 8 min (15 min to prepare, 53 min to cook)
Meal type:	Dinner
Ethnicity:	American
Number of Servings:	8
Ingredients:
12 ounces dry beans -- kidney, chili, or Jacob's cattle, (soaked over night and cooked with 1/2 teaspoon chili powder and 1/4 teaspoon dri 2 teaspoons tamari soy sauce 0.25 cup water 3 each small onions -- chopped--about 1 cup 3 each small carrots -- chopped--about 1 cup 3 each small peppers -- chopped--about 1 cup 5 each tomatoes -- peeled and coarsely chopped--about 2 cups 1 each large can tomato juice--no salt added if possible 0.5 teaspoon cayenne pepper 0.5 teaspoons dried cumin powder 0.5 teaspoon black pepper -- or to taste 0.333333 cups brown rice-uncooked
Directions:
In a soup pot, heat water and tamari. When water just begins to boil, add onions, carrots, and peppers. "Saute" until vegetables start to soften. Add tomatoes and cook 3 minutes longer. (If fresh tomatoes are out of season used canned and skip the 3 minutes additional cooking.) Add remaining ingredients and enough of the been cooking liquid to give to appropriate chili consistency. Bring to the boil. Reduce heat and cover. Simmer at least 50 minutes to cook the rice. It can cook much longer--even all day in a crock pot.
Notes:

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